Don t be intimidated here.
Chicken marsala sheets of plastic.
Dredge chicken pieces in the flour shaking off any excess.
Place chicken in the pan and lightly brown.
Though it s a classic restaurant dish it s really easy to make at home.
Add chicken to skillet.
Mix four salt and pepper.
Place one sheet of plastic on a clean cutting board.
How to make chicken marsala easy use chicken cutlets or c reate thin cutlets by cutting a chicken breast in half horizontally and then pounding each half thin using a meat mallet.
Heat oil and butter in a skillet over medium heat.
Coat chicken pieces in flour mixture.
Partnered together and paired with the right ingredients creamy chicken marsala at home is a stunningly simple supper staple.
Chicken marsala is an italian american dish of golden pan fried chicken cutlets and mushrooms in a rich marsala wine sauce.
Cook chicken breasts on medium heat for about 2 minutes on the first side until lightly browned.
Place one chicken breast in between sheets of plastic wrap or in a ziplock bag and use a flat side of a meat mallet or rolling pin to pound and flatten to an even 1 4 inch thickness.
Season chicken cutlets on both sides using salt and pepper then sprinkle tops with garlic powder and dried oregano.
Heat oil in 10 inch skillet over medium high heat.
Step 1 put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
Combine flour salt pepper and oregano in a mixing bowl.
Pound chicken breasts between sheets of plastic wrap until about 1 4 thickness.
Turn over chicken pieces and add mushrooms.
Step 2 in a large skillet melt butter in oil over medium heat.
Flatten each chicken breast half to 1 4 inch thickness by gently pounding between sheets of plastic wrap or waxed paper.
Simmer chicken 10 minutes turning once until no longer pink and juices run clear.
Shake off excess flour.
Coat chicken with flour mixture.
Step 1 in a shallow dish or bowl mix together the flour salt pepper and oregano.
Pound the chicken with the flat side of a meat mallet.
Cover chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about thick.
Set the flattened chicken breast aside and repeat with remaining breasts.
Put some flour in a.
Pour in wine and sherry.
Just place your chicken between two sheets of plastic wrap and flatten the breasts out to about 1 4 inch thickness.
Pound with a flat meat mallet until they are about 1 4 inch thick.
Put a chicken piece in the center of the plastic and top with the other sheet of plastic.
Cooking creamy chicken marsala at home relies on two classic cooking techniques.
Pounding the chicken into thin pieces for quick pan frying and making a pan sauce from the cooked mushrooms with the marsala wine.
